Special equipment:

Method

1 Cook the bacon and onions in the pressure cooker: Select the “Sauté” setting and add the bacon to the pressure cooker. (If you are using a stovetop pressure cooker, use medium heat.)

Let the bacon cook until it has rendered some fat and begun to brown a bit, about 7 minutes. Add the onions and sauté until softened and translucent, about 3 more minutes.

2 Stir in the rest of the ingredients and pressure cook: Add the green beans, diced tomatoes and their liquid, water, salt, pepper, cayenne, and thyme. Give everything a good stir so all of the green beans are coated with some of the cooking liquid.

Secure the lid on the pressure cooker. Make sure that the pressure regulator is set to the “Sealing” position. Cancel the “Sauté” program on the pressure cooker, then select the “Manual” or “Pressure Cook” setting. Set the cooking time to 7 minutes at high pressure. (For stovetop pressure cookers, cook for 6 minutes at high pressure.)

It will take about 10 minutes for your pressure cooker to come up to pressure, and then the 7 minutes of actual cooking will begin.

3 Release the pressure: Perform a quick pressure release by immediately moving the vent from “Sealing” to “Venting” (be careful of the steam!). The pot will take a couple minutes to fully release the pressure.

4 Serve the green beans: Use a slotted spoon to gently transfer the green beans to a serving dish. Scoop up the tomatoes, bacon, and onions, and spoon them over the top of the beans. Serve hot.

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Comments

Janey

I love it that you’re posting InstantPot recipes on Simply Recipes (I’m trying to bond with mine). This recipe sounds delicious, but I don’t get the timing. I wouldn’t cook green beans on my stovetop for 7 minutes, much less the warm-up and cool-down time you get with the InstantPot. How does this possibly give you anything other than mushy beans?

Just piping up here to agree with Elise! The green beans come out very tender, soft but not quite falling apart. They’re a totally different style from your typical steamed green beans, and they’re really good in their own way!

Ok, you’re right! Beans were not mushy, although I would have cooked these TJ’s Haricot Verts (quite a bit smaller than your standard supermarket green beans) 1 or 2 minutes less. This recipe is delicious, and I’ll definitely make it again!

I recently got an Instant Pot and made these green beans for Sunday dinner. They are delicious. I would like to make them again biut double the amount for Christmas dinner. How long should I cook them? Do I double everything or just the beans. Thanks for your help.

Hi Mary! I’d double all of the ingredients and lower the cooking time by a minute or two (the beans will have more time heating up as the pot will take longer to come to pressure). Enjoy, and have a wonderful Christmas dinner!

I made this for Christmas dinner last night and they were SO GOOD. I wanted to eat them all. They somehow taste sweet–in a good way, like maybe from the carmelization of the onions, or I guess maybe from the little bit of sugar in the bacon? Anyway, I plan to make them on Christmas for the rest of my life. (Not that it’s hard to do, so will probably make it other times as well.)

Summer feedback here. I made a vegetarian version, substituting 2 Tbsp olive oil for the bacon and it was wonderful. Used green beans from our garden that we forgot to pick for a few days and were a bit *mature. Also subbed homegrown grape tomatoes for the canned and added some extra salt. Will definitely make again.